I know I’ve got a great wing sauce when I consider getting a spoon and just eating it right out of the pan. These Korean BBQ wings were fantastic, thanks to a delicious sauce that packs just the right amount of heat. And it’s the perfect, spot-on consistency to boot. There were darned good wings.
Asian-Inspired Wing Greatness
I made the sauce exactly as you see below. You’ll notice that it does call for a good amount of sesame oil. If you find sesame oil a bit strong you might want to start with half the amount listed and taste to see if you want more. I went full-bore and loved it.
The sauce for these Korean BBQ wings isn’t just great on wings, either. I strongly recommend you at least double the recipe. You’ll want some sauce on hand to brush (or dip) grilled chicken. It’s also fantastic on smoked or grilled ribs.
I store my leftover homemade sauces in squeeze bottles. If refrigerated, I set them out an hour before using so they come to room temperature. You don’t want to put cold sauce on hot wings!
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What Are You Waiting For?
Go make some wings! It’s not that hard to do! My go-to method is to air-fry them. A little seasoning first. Air-fried to perfection. Fantastic aroma as they cook. Crispy skin. Juicy meat. Tender. Ready for a sauce. Air-fried wings can hold up to being tossed with sauce, so that’s what I do. If they were deep-fried with a batter I wouldn’t abuse them like that. I’d gently brush the sauce on. Or serve it on the side, for dipping.
See my guides for cooking your wings and for saucing them! I’ve got you covered!
My Trusty Wingman
My air fryer isn’t fancy. It doesn’t have any bells and whistles. Well, ok, it does have a bell when the timer goes off but that’s it. I don’t even use the timer actually. I use a timer on my phone that has two countdowns: one for 12 minutes and one for 6 minutes. That’s all I ever need to get perfect wings each and every time!
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Also make some homemade mambo wings!
Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!
Korean BBQ Wings
Equipment
Ingredients
For the wings
- 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
For the sauce
- ½ cup Gochujang red chili paste
- ¼ cup soy sauce
- ¼ cup seasoned rice vinegar
- 3 tablespoons sesame oil or less, to taste
- 5 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons Sriracha or more, to taste
Instructions
For the wings
- Place wings in a large resealable baggie or container.
- Add the oil. Seal and shake to coat. Add the salt and pepper, seal, and shake to coat.
- Refrigerate for 1-4 hours.
- Brush or toss wings with the Korean BBQ sauce. Click here for our guide on how to sauce your wings.
For the sauce
- Combine all ingredients in a medium saucepan over medium-high heat. Bring to a boil then reduce to a simmer. Let simmer until thick.
Notes
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
- MIld Sauces
- Made for wings and more